Ingredients: (Serves 6)
1 Whole Boneless Free Range Garlic & Herb Chicken1 jar Sussex Valley garlic mayonnaise3 Free range eggs1 Lemon1 tsp Honey100g Parmesan cheese & extra for the garnish1 head Cos lettuce1 pack Little gem lettuce50g Croutons
Preheat oven to 180ºC. Roast the chicken on a tray for 30-35 mins. Once cooked leave to one side covered with some tin-foil to rest. Boil the eggs for 5-6 mins for a nice runny yolk, longer for hard yolks.
In a medium bowl add the jar of mayonnaise, honey, parmesan and zest and the juice of lemon. Cut the eggs in half and use to garnish, add freshly cracked black pepper and parmesan shavings as desired.